Chicken and Dumplings
Directions
- 1Start with half a stick of butter in an eight-quart pot.
- 2Add two large chicken breasts and two leg quarters (skin removed), seasoned all over with Flavor Time Southern seasoning.
- 3Cook the chicken for about four minutes on each side, then flip them.
- 4Add one large chopped onion, three ribs of celery, three large diced carrots, half a tablespoon of poultry seasoning, one tablespoon of black pepper, one tablespoon of garlic powder, one tablespoon of dried parsley, one teaspoon of smoked paprika, and 64 ounces of chicken stock.
- 5Give it a good stir, place the lid on, and bring it to a simmer for 45 minutes.
- 6After 45 minutes, remove the fully cooked chicken from the pot to debone and shred the chicken breast.
- 7Add two 10 and a half ounce cans of cream of chicken soup to the pot.
- 8Whisk the soup around to incorporate everything and let it simmer for a few more minutes.
- 9While the soup is simmering, prepare the dumplings by combining three cups of all-purpose flour, one teaspoon of baking powder, about a teaspoon of Flavor Time seasoning, four tablespoons of melted butter, and about a cup and a half of buttermilk.
- 10Add one pint of heavy cream to the dumpling mixture.
- 11Use two spoons to drop the dumpling mixture into the simmering liquid.
- 12After the dumplings have been boiling for about 10 minutes on medium heat, add the shredded chicken back into the pot.
- 13Gently push the chicken down into the dumplings without stirring too much.
- 14Let it simmer for about seven or eight more minutes.
Ingredients
- 0.5 stick butter
- 2 large chicken breasts
- 2 leg quarters, skin removed
- Flavor Time Southern seasoning
- 1 large onion chopped
- 3 ribs celery
- 3 large carrots diced
- 0.5 tbsp poultry seasoning
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp dried parsley
- 1 tsp smoked paprika
- 64 ounces chicken stock
- 2 10.5 ounce cans cream of chicken soup
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp Flavor Time seasoning
- 4 tbsp melted butter
- 1.5 cups buttermilk
- 1 pint heavy cream
Equipment
8-quart potlidwhiskspoons
Tips
- Don't really stir the chicken back in, just push it down into the dumplings.
Related recipes
蘿蔔糕 (Radish Cake)
Chinese · Appetizer6h
Vegetarian Crab Rangoon Nachos
Chinese · Appetizer
Crab Rangoon Nachos
Chinese · Appetizer
Dumpling Wrapper Bowl
Chinese · Appetizer20m
凉拌皮蛋
Chinese · Appetizer
Blanket Dumplings
Chinese · Appetizer25m
Crispy Rice Paper Shrimp Dumplings
Chinese · Appetizer
Pork Blanket Dumplings
Chinese · Appetizer
Mushroom and cream Cheese Dim sum
Chinese · Appetizer
Ginger Sesame Pork Meat Balls
Chinese · Appetizer
Easy Sweet & Sour Sauce
Chinese · Appetizer
Crispy Rice Paper Dumplings
Chinese · Appetizer